Saucy Salsa Chicken

Saucy Salsa Chicken

Ingredients:
 6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup Organic Sucanat
2 Tbsp. honey dijon mustard
1 tbsp RAW honey

Preparation:
Preheat oven to 350 degrees F. Combine all ingredients and place in baking dish. Marinate for a couple
of hours. Bake at 350 degrees F. for 40-45 minutes until chicken is thoroughly cooked. 6 servings
Serve with brown rice
Parmesan-Crusted Chicken Breasts

Ingredients: 
 3/4 cup finely chopped fresh Italian parsley (or 1/4 cup dried parsley flakes)
 2/3 cup whole wheat breadcrumbs (pulsate 100% whole wheat bread slices)
 1/2 cup shredded Parmesan cheese
 1/2 teaspoon ground pepper
 1 tablespoon lemon zest
 4 skinless and boneless chicken breasts
 Extra-virgin olive oil

Preparation:
Preheat oven to 450 degrees.
Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs,
parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken
breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly
with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly
browned (about 25 minutes)

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pastel Cheese

Source: Kraft
Category Cuisines: European
Presented To: 6 People

Ingredients:
500 grams of potatoes, steamed and mashed
2 tablespoons margarine
1 teaspoon salt
1 egg
2 tablespoons of milk powder
125 grams of Kraft Cheddar cheese, grated

contents:
2 tablespoons margarine
1 onion, chopped
1 piece of chicken breast, hard boiled, diced
100 grams of green beans, cut into 1 cm
2 carrots, diced, boiled half-baked
150 grams of broccoli
4 pieces of beef sausage, sliced
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon nutmeg
100 ml of liquid milk
8 quail eggs, hard boiled, peeled
1 egg, beaten

topping:
25 grams of Kraft Cheddar cheese, grated

How to Treat:

How to make content:
A. Heat margarine
2. Saute onion until fragrant.
3. Add chicken, green beans, carrots, broccoli, salt, pepper, nutmeg and fresh milk.
4. Cook briefly, remove from heat.
5. Add beef sausage and stir well.

How to make a pastel:
A. Mix the mashed potatoes that have been with margarine, salt, eggs, milk powder andgrated Cheddar cheese Kraft.
2. Mix well, Set aside.
3. Prepare a heat resistant dish Kuran 22 cm, spread margarine.
4. Enter the content and layout of boiled quail eggs evenly.
5. Close contents and quail eggs that have been set up with potatoes, smooth.
6. Give the beaten eggs.
7. Sprinkle with grated Cheddar cheese Kraft.
8. Preheat oven to 180 degrees Celsius temperature, bake for 45 minutes until golden brown. Lift.
9. Serve warm

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Tuna Onion Omelet

Category Cuisines: European
Estimated Preparation Time: 30 minutes
Presented For: 4 People

Ingredients:
5 tablespoons cooking oil mas key
2 pcs onions, thinly sliced
150 g tuna cooked, shredded, shredded
1 pc red pepper, seeded and roughly chopped
1 stalk celery, finely chopped
1 teaspoon salt
1 teaspoon pepper
5 eggs, loose fit
125 ml milk-white liquid

How to Treat:

1.Tumis onions and red chilies until fragrant and tender.
2.Masukkan tuna, stir - stir until it changes color.
3.Tambahkan celery, salt, pepper, and fresh milk. Stir - stir over high heat. Lift.
4.Campur tuna sauteed with scrambled eggs.
5.Panaskan oil, pour the egg mixture into pan.
6.Masak half matang.Pindahkan omelet pan into a hot oven. Bake until cooked.
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Bourgeoisie's Paprika (Paprika Seasoning Goat)

Category Cuisines: European

Presented To: 6 People

Ingredients:
500 grams of goat meat, cut into 3x3 cm
1 onion, finely chopped
2 tablespoons cooking oil
1/2 teaspoon paprika powder
50 ml of water
1/2 teaspoon salt
1000 ml of water
2 green bell pepper, cut into small squares
1 can tomatoes, finely chopped
200 ml sour cream
1 1/2 tablespoons flour
100 ml sour cream for spray

How to Treat:

A. Saute onion until softened, about 5 minutes.
2. Enter the paprika powder and 50 ml of water and cook until boiling.
3. Insert the meat and salt, then cover the pan for 10 minutes.
4. Pour water, paprika, and tomato cans.
5. Stir as he entered the flour and sour cream and stir well.
6. Cook until thick sauce, remove from heat.
7. Serve with sour cream doused.
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